Vegan breakfast muffins

Ingredients for 1 servings:

• 200 g spelt flour, fine
• 40 g cranberries, dried
• 50 g spelt flakes
• 70 g walnuts
• 40 g agave syrup
• 2 tsp cream of tartar baking powder
• 50 g oil, neutral
• 1 pinch of salt
• 10 g soy flour
• 10 g water
• 1 tsp lemon juice
• 1 tsp vanilla powder
• 200 g almond milk (almond drink)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Serves 12, with spelt flakes, walnuts and cranberries – ideal to take with you for office/school breakfast

Place a paper baking cup into each hole of a 12-hole muffin tin. Preheat the oven to 175°C (top/bottom heat). Grind the cranberries, walnuts, and spelt flakes until medium-fine. Then add the remaining ingredients to the mixture and mix everything together. Using two teaspoons, fill the batter into the muffin cups. Bake in the hot oven for about 25 to 30 minutes (use a toothpick to check if the mixture is done). Let the muffins cool on a wire rack. Tip 1: Instead of agave syrup, you can also use 75g of sugar. Tip 2: The muffins aren’t very sweet—so if you have a sweet tooth, increase the amount of agave syrup to 60g (100g of sugar). Here’s how to do it with the Thermomix: Grind the cranberries, walnuts, and spelt flakes for 5 seconds at speed 8. Weigh in the remaining ingredients and mix everything for 20 seconds on speed 3. Continue as described above.